Indulgent Reese’s Peanut Butter & Chocolate Cupcakes Recipe
Enjoy these Keto Reese’s Peanut Butter & Chocolate Cupcakes, a delightful dessert that is sugar-free and full of flavor.
Equipment
- Oven
- Mixing bowl
- Muffin tin
- Cupcake Liners
- Whisk
Ingredients
For the Cupcakes
- 2 cups Almond Flour Blanched for best results
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3/4 cups Swerve Confectioners Sugar Substitute Can be substituted with erythritol or stevia
- 3 large Eggs
- 1 cup Plain Greek Yogurt
- 1 teaspoon Vanilla Extract
- 8 pieces Sugar-Free Reese’s Peanut Butter Cups For filling
For the Icing
- 1/2 cup Butter Softened
- 1/4 cup Cocoa Powder Unsweetened
- 1/4 cup Natural Peanut Butter Sweetener-free
- 1/4 cup Heavy Whipping Cream
Instructions
How to Make Keto Reese’s Filled Cupcakes
- Preheat your oven to 350°F (175°C). Prepare your muffin tin by lining it with 8 cupcake liners.
- In a mixing bowl, combine all cupcake ingredients (hold off on the peanut butter cups!) and blend until smooth.
- Carefully fill each cupcake liner halfway with the batter.
- Place a sugar-free Reese’s Peanut Butter Cup in the center of each filled liner. Top with more batter to cover.
- Bake for about 25 minutes until a toothpick comes out clean. Let cool at room temperature.
- While cooling, mix all icing ingredients until smooth and creamy.
- Once cupcakes are cooled, frost each one generously with the icing.
- Store leftovers in an airtight container in the fridge for 3-4 days if any remain.
Notes
For an extra indulgent touch, serve with a drizzle of sugar-free chocolate sauce.